Description
Book SynopsisFire up your backyard smoker for a flavor-packed spin around the world in 100 recipes that will take your barbecue cooking in delicious new directions. Cooking low and slow over wood smoke—what is often called authentic barbecue or real barbecue—is practiced and enjoyed in many dozens of the world’s tastiest cuisines. Yet almost every barbecue book available zooms in on the US South and Texas as the
only sources of authentic BBQ recipes, neglecting the rest of the US and, for that matter, the rest of the world.
In
Global Smoke,
four-time James Beard Cookbook Award winner Cheryl Alters Jamison sets the record straight. She
masterfully expands the geographic range of barbecue,
and she takes the barbecue cookbook beyond the near-constant repetition of recipes for ribs, pork shoulder, and brisket.
Through this trailblazing cookbook, you will discover that fish and seafood, vegetables and fruits, c
Table of ContentsContents
Introduction
Appetizers and Finger Foods
Smoke-Seasoned Soups
Scintillating Salads
The Best Beef
Smokin' Good Pork
Tantalizing Lamb, Veal, and Venison
Uncommonly Good Poultry
A Fresh Take on Seafood
Vegging Out
Pastas, Beans, Rice, and Other Grains
Measurement Equivalents
Index
About the Authors
